Name: Qianlong's Favorite Porridge-grits (sá)
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Green onions; Chicken breast; Mai Ren; Rice; ginger; pepper; salt; parsley; Vinegar; sesame oil

Qianlong's Favorite Porridge-grits (sá)

1. Take a picture of the main ingredients first. Cut the scallions into sections (there are not enough scallions in the house, so I added some scallions to enhance the flavor, and the scallions are knotted), cut the ginger into large slices, and the chicken breast can be sliced into the pot. This seems to be a careless treatment method, which is actually for the convenience of later. Scoop out the material.

Qianlong's Favorite Porridge-grits (sá) recipe

2. Because it takes a long time to cook, add more water to the pot than usual. Then put all the main ingredients and ginger into the pot. After the high heat is boiled, turn to a low heat and simmer for about 2 hours.
Whether it is boiled on a high fire or on a low fire, it is best to cover the pot so that the mixed aroma of various ingredients is not easy to evaporate. But it is easy to overflow with the lid, a good way to get the best of both worlds is to borrow chopsticks (pictured)!
Another note is to stir the bottom of the pot with a spoon from time to time after turning to a low heat, otherwise it will stick to the pot. Just boil and boil, stir and stir, patience can make good porridge. The last taste will make you feel that everything is worth the wait.

3. Seeing that the cooking time is almost up, first pick out the chicken breast and green onion. The green onion and ginger can be thrown away, and the chicken breast can be torn into shredded chicken after cooling.
Put pepper and salt in a bowl, stir well with cold water, and then pour it into the porridge to taste. This will prevent the pepper from forming lumps when it meets the hot water in the pot.

4. Add a raw egg to the bowl. After stirring, put the steaming porridge directly into the bowl. The high temperature will make the eggs cooked instantly. Then lay the shredded chicken and coriander on the porridge, add a little vinegar and sesame oil, and the steaming and fragrant meat porridge is complete.

Tips:
If you don’t like thick porridge with too much rice, or don’t know how much rice is appropriate, try to enlarge the rice as little as possible. After adding pepper and salt to taste, you can easily adjust the consistency with a bowl of starch juice to get a good taste;
Chicken grits are a type of grits. You can also replace chicken with lamb or beef.